Beef Mince Meatballs in Rich Butter Sauce
Introduction
Beef mince becomes something comforting and rich in these meatballs. Made with a fattier mince so they stay tender and juicy, they are seared for colour, then simmered gently in a glossy garlic butter and cream sauce that coats every bite. It is honest, satisfying family food that comes together in one pan.
The key is a good grass fed beef mince with around 15 to 20 percent fat. A light hand when mixing and shaping keeps the meatballs soft, while the butter sauce does the rest.
Ingredients
For 4 servings
- 800gbeef mince15-20% fat
- 1onionsmall, finely grated
- 2 clovesgarlicminced
- 1egg
- 2 tbspbreadcrumbs
- 1 tbspparsleychopped
- 1 tspsalt
- 1 tspblack pepperfreshly cracked
- 1 tbspolive oil
- 3 tbspbutterunsalted, for the sauce
- 2 clovesgarlicminced, for the sauce
- 250mlbeef stockfor the sauce
- 60mlcreamfor the sauce
- 1 tspDijon mustardoptional, for the sauce
Utensils
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- Large mixing bowl
- Grater
- Heavy frying pan
- Tongs
- Meat thermometer
Cooking Steps
Make the mixture
Combine the beef mince, grated onion, garlic, egg, breadcrumbs, parsley, salt, and pepper in a large bowl. Mix with your hands until just evenly combined.
Shape
Roll the mixture into even, golf ball sized meatballs, pressing gently but firmly so they hold together.
Sear
Heat the olive oil in a heavy pan over medium high and brown the meatballs in batches on all sides for 5 to 7 minutes. They do not need to be cooked through yet. Set aside.
Build the sauce
Lower the heat to medium, add the butter and garlic, and cook for 1 minute until fragrant. Pour in the stock and simmer for 3 to 4 minutes, scraping up the browned bits, then stir in the cream and optional Dijon and simmer until slightly thickened.
Finish in the sauce
Return the meatballs, spoon the sauce over, and simmer gently for 8 to 10 minutes until they reach an internal 70°C.
Rest and serve
Rest for 5 minutes, then serve warm with extra sauce spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What beef mince is best for meatballs? +
Use beef mince with 15 to 20 percent fat for meatballs. The fat keeps them juicy and tender, while leaner mince can turn dry and dense. A good grass fed mince with some fat gives you soft, flavourful meatballs that hold together through searing and simmering.
How do you keep meatballs tender? +
Mix the ingredients only until just combined and shape them gently, since overworking the mince makes meatballs tough. A binder of egg and breadcrumbs and a fattier mince also help. Searing for colour, then finishing gently in the sauce, keeps them soft rather than overcooking them hard.
Should you sear meatballs before simmering? +
Yes. Searing the meatballs first builds a browned, flavourful crust and the fond that gives the sauce depth. They do not need to cook through at this stage, just colour on all sides. They then finish gently in the butter sauce, which keeps them moist.
What temperature should beef meatballs be? +
Cook beef meatballs to an internal 70°C, since they are made from mince and should be cooked through rather than left pink. Finishing them in the simmering sauce brings them up gently to temperature while keeping them juicy. A thermometer is the surest check.
Can you make meatballs ahead of time? +
Yes. Shape and sear the meatballs ahead, or cook the whole dish and refrigerate, since it reheats well and the flavours deepen. Reheat gently in the sauce so they do not dry out. The sauce thickens as it cools, so loosen it with a splash of stock if needed.
